A place for all to sit back and relax, Da Paolo at Dempsey Hill is an all-day lifestyle destination. Glass windows and outdoor spaces make this a relaxing venue to chill on any day, weekday or weekend.
It truly is la dolce vita in this 5,000 square foot restaurant, one I have used often when looking for a spot after lunch. I was about to have more than dessert and coffee today, Â from brunch items to lunch and dinner. A smorgasbord tasting of seven menus available. Â
An 8 cheese pizza greeted us, rather decadent topped with smoked date cream, Truffled honey and cracked black pepper. A magnificent combo that took the richness of what I thought might be an overkill of 8 cheeses, to a light, delicious one instead. Based on raves at the table it was definitely a good starter to bite into at this all-day experiential dining venue.
Burrata Mediterranea also brought with it a twist of smoked eggplant puree and roasted date cream with it. A nice touch from the usual, expected fare. Delicious. I loved the smokey touch.
One of my favourite brunch picks Spicy Italian Shakshouka, was a cut above anything I had had before. Simply because the aromatic tomato sauce was so well made. Having a chat with GM Mauro Serrajotto he concurred that it was a family recipe and yes, a commercial kitchen made all the difference. Pre-made stocks, pizza ovens and specialty high fires. What more can I say? Â
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At $29 brimming with free-range eggs, homemade Italian meatballs, chorizo, Nduja (spicy no-case pork salami), charred eggplant and chickpeas, this was made even more scrumptious with house-made wood-fired sourdough. Using a special blend of Italian flour, dough fermented for 48 – 72 hours made it nutritious and easy on the gut.
Remember to have a glass of Ferrari Brut, a 100% chardonnay grape and perfect fit with starters above. Retailing exclusively at Da Paolo this is a must-have brunch complement, kind of setting the stage for dishes to follow.
We moved on to pastas. The signature Carbonara Calabrese was to die for! The type of pasta used in this dish was the 'Spaghettone del Leone', a thicker spaghetti, instead of the 'spaghettini' which is slightly thicker than Angel hair but thinner than spaghetti. A seriously indulgent sauce I swiped every bit of it from the sharing plate. Too good to send away. The bacon was not overly salty and made in an unusual orange sauce rather than white, it was a must-have. I would go back just for this and a glass of wine over lunch.
Spicy lobster risotto followed with an underlying base of chilli and garlic. Chunks of lobster graced the dish which was a comforting note. The light touch of spice made for a great meal that would undoubtedly call out to seafood lovers.
We were at Da Paolo Dempsey on a weekday for lunch and it was full to the brim, vibrant and buzzy. We picked up some details of goings-on behind the scenes. Opened in 2019, Paolo’s second-generation restauranteurs, Andrea and Francesca Scarpa run the business today. Created as an immersive destination that includes everyone, this multiple concept haven offers so many types of spaces that meets everyone’s needs.
Chef Andreas came out to say hello. Young and enthusiastic I could see the experience of his father merge with new trends to make way for a multi-dimensional restaurant and bar. This family business had it cut out to a fine art where every aspect was looked after with precision hence the fine result.
More pasta arrived. Ravioli with Ossobucco and a gremolata dressing. I loved this as it took me back to my Sydney days when this cut of veal was cheap as chips. Italian restaurants sprouted subsequently and so did the demand for Ossobucco. This braising gravy was yet again another  stunner.
Eggplant parmigiana a dinner main, was layered with grilled eggplant that made it even more tender and delicious on the palette. Again a dynamic, rich sauce that pulled this dish together. Out of this world!
All this time we were sipping Inama vin Soave, a local Italian white wine not to be found internationally. Perfect for the afternoon with a mineral flavour and very light. A good pick by GM Mauro who shared his knowledge with us throughout the afternoon.
The best tiramisu in town if anyone is a fan. Can’t be described any further except that it was a 10 out of 10 that hit the spot. Possibly better for sharing this large portion.
Our last dessert was a unique four glasses of gelato – lemon, hazelnut, pistachio and dark chocolate. I had them in that order, scooping a stick of each for maximum pleasure. Wow! Really full flavours, my favourite being hazelnut.    Â
As coffee arrived I decided to make the most of it and convert my espresso into affogato. Scooping the last bit of hazelnut gelato on top of coffee, it made for a fantastic end to this tasting in such an idyllic setting.
What would I come back for? A whole portion (no sharing please) of spaghettini carbonara with a glass of Ferrari Brut and hazelnut gelato to end. I am positive you will be planning your next visit to Da Paolo when you get to the end of your meal too. Â Â
a. #01-13 Dempsey Rd, Blk 8, Singapore 247696
w. www.dapaolo.com.sg/dempsey
fb. www.facebook.com/DaPaoloDempsey
t. +65 6261 3128